Healthy Mac and Cheese
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
402 kcal
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Course
Lunch
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Cuisine
Vegetarian
Healthy Mac and Cheese
Description
The recipe begins by boiling rotini pasta and adding chopped broccoli partway through cooking to soften it alongside the pasta. After draining, the pot is returned to the stove on low/medium heat to melt butter with milk, salt, and pepper. The drained pasta and broccoli go back in along with a spreadable cheese wedge and shredded cheddar, allowing the cheese to melt and coat evenly. Chopped baby spinach is folded in last to wilt gently without overcooking.
The final dish features creamy, cheesy pasta with tender broccoli and spinach pieces, imparting mild vegetable flavors and a pleasant bite contrast. Using a spreadable cheese wedge helps smooth the sauce without heavy cream, while shredded cheddar provides sharpness and texture.
It is served immediately to maintain creamy texture. This recipe can satisfy comfort food cravings while incorporating extra vegetables easily.
Storage notes indicate keeping leftovers refrigerated in an airtight container for up to 4-5 days. Reheating is best on the stovetop over medium-low heat with occasional stirring, adding a bit of milk or water if needed to loosen the sauce. The microwave is an option for quick reheating.
Ingredients
- 8 oz rotini pasta or pasta of choice
- 2-3 cups broccoli chopped small, florets
- 1 Tablespoon butter
- 1 cup milk I used unsweetened almond milk, of choice
- 1 spreadable cheese Laughing Cow wedge
- 1 ½ cups cheddar cheese more if needed, reduced fat shredded
- 1 handful baby spinach chopped
- salt to taste, sea salt
- black pepper to taste, sea salt
Instructions
- Bring a large pot of water to a boil. Add rotini pasta, return to a boil and cook for a total of 8 minutes, adding in the broccoli florets at the 4 minute mark.
- Drain pasta and broccoli.
- In the same large pot over low/medium heat add butter, milk, salt and pepper. Once butter has melted add in drained pasta and broccoli, spreadable cheese wedge and shredded cheese. Let cheese melt a little, about 30 seconds. Use a spoon to stir everything together until pasta is well coated with cheese, adding more cheese if needed.
- Add in chopped baby spinach and toss until wilted.
- Serve immediately with additional salt and pepper, if needed.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Reheat on the stove over medium-low heat, stirring and adding milk or water as needed to maintain a creamy sauce.
- If short on time, reheating in the microwave is acceptable but may affect sauce texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Serving | 1/4 recipe | |
| Calories | 402kcal | 20% |
| Carbohydrates | 53g | 18% |
| Protein | 18g | 36% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 400mg | 17% |
| Potassium | 103mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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